Combine a great venison backstrap, bacon and jalapenos with some fire and what do you have?
Love, baby. Forks of love.
We love hunting, venison, spices, grilling and chillin’ with family and friends. There are few things as fun as enjoying a relaxing evening on the patio, deck or in the yard knowing your hunting trips paid off with those sizzlin’ goodies on the grill.
Chris Cupples supplied this easy, super recipe for our “We Kill It, We Grill It” cookbook (order it here), which is packed with 125 pages of recipes. Cupples suggests stuffing the backstrap before grilling. You could do this by coring the backstrap, or you can learn to butterfly your backstraps easily with this video that uses a pork tenderloin (but it’s the same process).
Give this recipe a try and enjoy.
Jalapeno, Cream Cheese and Bacon Backstraps
Allegro Hot and Spicy Marinade
Marinate backstrap overnight in Allegro Hot and Spicy Marinade. The next day, stuff your backstrap with jalapeno and cream cheese. Wrap with bacon. Grill for 10 to 15 minutes or until they are medium rare. Before removing from the grill, brush with barbecue sauce.
Note: We know you probably have your own favorite marinade, dry rub or spices and barbecue sauce. Adjust accordingly, if you desire.
Order Scott Leysath’s Latest Cookbook!
Scott Leysath’s latest and greatest venison cookbook is ready for you to put to good use for the deer you’ve killed this season!
It is packed with his years of experience in preparation, kitchen tips, recipes, thoughts on marinades and herbs, and other great ideas for your venison. Leysath touches on soups, stews, whole roasts and shoulders in the oven, grilling and even smoking. If you ever get a chance to try any of his venison in a Camp Chef smoker, do so!